Snapguide
STEPS
INGREDIENTS
Sift flour and spices into a large bowl

Sift flour and spices into a large bowl

Add the sugar, orange zests and nuts

Add the sugar, orange zests and nuts

Mix it up

Mix it up

Add beaten eggs and oil

Add beaten eggs and oil

Then the carrots.

Then the carrots.

The batter will look like this.

The batter will look like this.

Place in lined tins and bake for 25 minutes at 180C/350F/gas4.

Place in lined tins and bake for 25 minutes at 180C/350F/gas4.

This is what they'll look like. A skewer will pull out clean.

This is what they'll look like. A skewer will pull out clean.

Leave to cool on a cooling rack

Leave to cool on a cooling rack

Mix the butter and cream cheese.

Mix the butter and cream cheese.

Beat in the icing sugar.

Beat in the icing sugar.

Add vanilla essence.

Add vanilla essence.

Finished.

Finished.

Level off your bottom cake.

Level off your bottom cake.

Add less than half the cream cheese.

Add less than half the cream cheese.

Add the top layer.

Add the top layer.

Spoon on the rest of the icing.

Spoon on the rest of the icing.

Yum finished.

  • 225.0g Self raising flour
  • 1.0tsp Baking powder
  • 1/2tsp Ground cinnamon
  • 1/4tsp Grated nutmeg
  • 1/2tsp Ground mixed spice
  • 1/2tsp Ground ginger
  • 225.0g Soft light brown sugar/muscavado
  • 1/2 Of an Orange (zest)
  • 100.0g Walnut pieces
  • 3.0 Eggs (beaten)
  • 150.0ml Sunflower oil
  • 3.0ml Grated carrots
  • Topping
  • 200.0g Cream cheese
  • 50.0g Unsalted butter
  • 150.0g Icing sugar
  • 1.0tsp Vanilla extract